Gluten-free vegan savoury galette

I spent the better part of the weekend in the kitchen. I had so much I wanted to work on: macadamia nut cheese (not a complete failure, but not perfect either), ice cream sandwiches (didn’t get to it but don’t worry, it’s going to be worth the wait), whole roasted cauliflower (not quite there, and I left it in the oven for slightly too long), gnocchi (tasty), raw cherry ripe (definitely healthy in ingredients and taste) and a savoury galette (success! We’re going to talk about this now).

Is your Instagram feed full of galettes right now? Every time I scroll through my feed I come across at least one. I knew that if I was going to join this party, I should at least bring something new to the table (pun intended). And indeed I did. This savoury galette is filled with butternut pumpkin ribbons and finely shaved brussels sprouts.

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Savoury brussels sprout and pumpkin galette {gluten-free, vegan}
Serves 4

For the dough
1 3/4 cup gluten-free plain flour
3/4 cup almond meal
1/2 cup glutinous rice flour
1/2 lemon, juiced
1 1/4 cup water
Pinch of salt

For the filling
75g butternut pumpkin, shaved into fine ribbons
200g brussels sprouts, finely shaved
1 tsp olive oil
1 tsp dijon mustard
1 tsp sumac
1 stem of fresh rosemary
Salt and pepper, to taste

Preheat your oven to 200 degrees C.

Combine dough ingredients into a bowl then lay a sheet of baking paper on a round baking tray and wet your hands to scoop the dough out of your mixing bowl. Shape on the tray. If the dough starts to stick to your hands, simply wet your hands again. Once you have the dough evenly spread out, pop it in the oven for 5 mins.

While the base is in the oven, combine filling ingredients into a bowl and mix until everything is evenly coated.

Remove dough from oven and add filling ingredients on top, leaving a 2cm gap around the edges. Then, gently fold the edges in – overlapping the dough where you need to – and lightly brush the crust with olive oil.

Cook the galette in the oven for 30 mins, removing after 15 minutes to give the crust another brush of olive oil.

Let cool slightly before slicing into quarters.


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